My Favourite Chocolate Chip Cookies (gluten free, refined sugar free)
This has been my go to chocolate chip cookie recipe for years. It is gluten free, refined sugar free, and can easily be adapted to be dairy free if needed. They have the perfect cookie flavour, no one will ever know they are "healthy"!
Servings: 24 cookies
Ingredients
- 1/2 cup unsalted butter, room temperature *
- 1/4 cup coconut oil, room temperature
- 3/4 cup coconut sugar
- 2 tsp pure vanilla extract
- 2 large eggs
- 1/2 tsp baking soda
- 3/4 tsp salt
- 3 cups blanched almond flour
- 1 cup chocolate chips or dark chocolate chunks
- 2/3 cup chopped pecans optional
Instructions
- If baking right away, preheat the oven to 350F (if you plan to rest the dough this step can wait until later). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, coconut oil, and coconut sugar until the mixture turns lighter in colour and is thoroughly mixed.
- Beat in the eggs one at a time and the vanilla until well mixed.
- In a small bowl, whisk together the almond flour, baking soda and salt.
- Add the dry ingredients to the wet and mix until just combined.
- Fold in the chocolate chips and pecans until just combined.
- Option 1 - form and bake immediately: this will result in thin, spread out cookies (still very delicious!)Option 2 - cover and refrigerate for 1 hour, up to 3 days before forming and baking: this will result in thicker more flavourful cookies
- When ready to bake, scoop cookie batter with an ice cream scoop into heaping tablespoon rounds about 3 inches apart on the baking sheet. If using refrigerated dough, I like to press them down a bit to flatten them as they hold their shape quite well. If not refrigerated, do not press down.
- Bake for 11-14 minutes (refrigerated dough will take 14 minutes, while room temperature dough will be closer to 11) until golden brown around the edges. Cool on a wire rack. These cookies keep best in the refrigerator or freezer (they get quite soft over time at room temperature).
Notes
- To make this recipe dairy free, substitute coconut oil or ghee for the butter. Using coconut oil will cause the cookies to spread more so be sure to rest the dough in the fridge for at least an hour if you prefer thicker cookies.